Treat your guests to this succulent dish of Oven-baked Chicken with Potatoes and Pecorino, taken from Series Two of Sophie Grigson: Slice of Italy.
Ingredients
Method
Step 1
Put the chicken pieces, 3 tablespoons olive oil, garlic, herbs and wine into a bowl, mix and leave to marinate for a couple of hours or overnight in the fridge.
Step 2
Pre-heat the oven to 200C/180Fan/Gas 6. Put all the ingredients into a large roasting tin and mix together. Add 150ml water.
Step 3
Cover with foil, then bake for 1 hour. Uncover, turn the chunks of chicken and potato over, then return to the oven to finish roasting.
Step 4
Check after another 20 minutes or so and add a splash or two of water if it is looking dry. Cook for a final 20-30 minutes until chicken and potatoes are tender, cooked through and browned.
